Raspberry Walnut Quick Bread

22 Nov

It’s the most wonderful time of the year, right? Shimmering lights, warm mugs of hot beverages, roaring fireplaces, and baked goods galore. Sometimes the comforting spices of the winter months are just what the cheer doctor ordered. But sometimes, you just need a taste of summer.

Bright blue skies filled with puffy clouds and chirping birds. A slight breeze makes the blades of grass shiver in cool air, only to be heated up by the glistening sun. Plump berries, picked fresh off the vine, are sweet and tart in your mouth.

Raspberry Walnut Quick Bread | xtinaluvspink.wordpress.com

Delight your guests this holiday season with a treat that captures the essence of summer, in taste and in memory. This month’s Recipe ReDux challenges us to bake a creative quick bread. What’s more creative than August in December? This quick bread pairs raspberries picked at the peak of freshness from my Opa’s garden, and then frozen for later use, with the hearty taste of chopped walnuts. To make it even better, this vegan loaf is made with whole wheat flour and raw oats, just the slightest amount of organic sugar, a bit each of coconut & olive oils, and some rich vanilla to round it out.

Stay happy and healthy for the holidays. Enjoy!

Raspberry Walnut Quick Bread

Makes 1 loaf

  • 1.5 C whole wheat flour
  • 1/2 C old-fashioned oats
  • 1/4 C organic cane sugar
  • 1 tsp baking soda
  • 3/4 C nondairy milk + 1 tsp lemon juice
  • 1/4 C coconut oil, melted and cooled
  • 1/4 C olive oil
  • 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water)
  • 2 tsp vanilla
  • 2 cups raspberries
  • 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease a loaf pan; set aside.

In a large bowl, whisk together all the dry ingredients.

In a medium bowl, whisk together the curdled milk, the liquid coconut oil, olive oil, gelled flax egg and vanilla. Whisk the wet into the dry.

In a separate bowl, coat the raspberries and walnuts with 2 tbsp of extra flour, to prevent them from falling to the bottom of the loaf. Fold this mixture into the batter with a spatula.

Pour the batter into your prepared loaf pan. Bake at 350 for 55 min.

Cool for at least 15 min before removing the loaf from the pan. Slice and enjoy!

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8 Responses to “Raspberry Walnut Quick Bread”

  1. Katy November 22, 2015 at 8:39 pm #

    This looks wonderful- and a taste of summer would be so good right now!!

  2. GiGi Eats Celebrities March 21, 2017 at 9:03 am #

    Looks delicious!! I would want to bake this just so my house can smell sensational!!

    • xtinaluvspink March 21, 2017 at 9:05 am #

      Yessss! I love what baking does to my house 🙂

  3. Carmy March 21, 2017 at 12:50 pm #

    I love adding fun things to my breads! I love that you added raspberry!

  4. abbey sharp March 21, 2017 at 7:00 pm #

    This would pair perfectly with a cup of herbal tea!

  5. Chrissy @ Snacking in Sneakers March 21, 2017 at 7:04 pm #

    This looks wonderful! I love how jam packed with raspberries it is. Those are my fav kinds of quick breads, the ones that are super flavorful and have lots of fruit.

    • xtinaluvspink March 21, 2017 at 10:38 pm #

      Yes, definitely! The fruit is where it’s at 🙂

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